Roasted vegetables
  • Serves icon Serves 6
  • Time icon Takes 10 minutes to prepare and 1 hour to cook

Take the stress out of Sunday lunch with this simple vegetarian recipe for roast vegetables.

Nutrition: per serving

Calories
225kcals
Fat
8.6g (1.3g saturated)
Protein
4.3g
Carbohydrates
34.6g (11.1g sugar)
Salt
0.1g
Calories
225kcals
Fat
8.6g (1.3g saturated)
Protein
4.3g
Carbohydrates
34.6g (11.1g sugar)
Salt
0.1g

Ingredients

  • 400g small carrots, trimmed
  • 400g parsnips, halved and trimmed
  • 650g small floury potatoes, cut into even-sized pieces
  • 2 small red onions, each cut into 8 wedges
  • 4 tbsp olive oil
  • Splash of white wine vinegar
  • Leaves from a few fresh thyme sprigs
  • Handful of chopped fresh parsley

Method

  1. To prepare: Preheat the oven to 200°C/fan180°C/gas 6. Put all the vegetables into a large roasting tray. Drizzle over the oil and vinegar. Sprinkle with the herbs and add plenty of seasoning. Toss together with your hands. Make a tent of foil over the veg and seal tightly.
  2. To cook: Roast for 30 minutes. Uncover and roast for a further 30 minutes, tossing occasionally.
  3. To serve: Tip the vegetables onto a platter and serve.

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